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A.K.A

rice sticks, rice stick noodles

What is it?

Rice vermicelli are thin rice-flour noodles common in Chinese, Thai, Vietnamese, and other Southeast Asian cuisines, where they are often used in stir-fries, soups, spring rolls, and salads. Don’t confuse rice vermicelli with cellophane noodles, another thin Asian noodle that’s made with mung bean starch.

How to prep:

Rice vermicelli only need to be soaked in hot water, instead of boiled, before they’re ready to use in stir-fries or other dishes. Bring a medium pot of water to a boil, remove the pot from the heat, and add the noodles. Let the noodles soak until they’re tender, about 5 minutes. Drain and pat dry.

Although this noodle stir-fry bears Singapore's name, it was actually invented by Cantonese chefs who wanted to honor the country's vibrant cultural mix. To turn this into a weeknight dish, try substituting honey-cured…